Moulin de la Tour Toasted Hazelnut Oil

Moulin de la Tour Toasted Hazelnut Oil

25 ml. Unrefined, unfiltered toasted hazelnut oil of the highest quality
Made in the traditional way by Moulin de la Tour.
Lightly toasted to produce full, warm flavors.
Very fresh and made in small batches.
Perfect for salad dressing or hazelnut oil cake.

Located in Saint Nathalène, just 9 km outside of Sarlat, the mill of Moulin de la Tour produces unrefined nut oils in the most traditional of ways, from walnuts, hazelnuts, and almonds of the highest quality imaginable. They are lightly toasted to produce full, warm flavors, and because of the quality of the nuts and the care taken in pressing, they have a smooth finish - unlike many commercial oils which finish with a mouth puckering astringency.
The Dordogne, also known as the Périgord, is the heart of French walnut country, as it has been for a host of centuries. The area has a temperate climate, though summers are hot and dry. Picturesque river valleys support a rich variety of local agricultural produce. Particularly famous are black truffles, foie-gras, and walnuts.

The stone nut mill of Moulin de la Touris powered by a water wheel turning a drive shaft connected to the three machines involved. The shelled nuts are loaded into the grinding trough in small batches. The nut flour used to be a staple of the region, but is now used almost exclusively as animal feed.

The oil is filtered and then aged for several weeks. In addition to walnuts, Moulin de la Tour also grinds locally grown hazelnuts and almonds. The mill is still a community resource in much the same way it would have been in centuries past; anyone can bring in a pile of nuts to be processed, and can pay either in cash or in kind, by leaving 20% of their oil for the mill to sell.

Although they make some divine vinaigrettes, once you taste these oils you will use them like the French, for their flavor - with the rich and distinct flavor of hazelnut or walnut adding new layers of complexity to a wide variety of dishes. They are especially good when you pair them with lighter acids such as lemon juice or verjus or smaller than normal amounts of champagne or sherry vinegar. These oils are much more flavorful than normal salad oils, so you need less to dress a salad.

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